Blend the rum, peach liqueur, lime juice, pineapple chunks, mint leaves, syrup, and ice in a blender until smooth, about 15 seconds. Pour into a double old fashioned glass and garnish with a mint sprig and pineapple wedge.

Eastern Whiskey Sour

Put the ice in a shaker. Squeeze the orange and lemon halves over the ice and drop the squeezed rinds into the shaker. Add the bourbon, orgeat syrup, and simple syrup. Shake and pour into a glass without straining. Garnish with a mint sprig and fruit stick.

Fog Cutter

Shake the rum, brandy, gin, lemon juice, orange juice, an orgeat syrup with the crushed ice in a cocktail shaker. Pour into a glass without straining and add more ice cubes to fill the glass. Float the sherry on top and garnish with a mint sprig.

Tiki Island Mugs Set of 4

3 12 oz. and 1 15 oz. Ceramic Mugs with Glazed Finish

Includes Fu Man Chu, Easter Islander, Brown Tiki and Green Tiki Mugs

Dishwasher Safe and Lead Free

After you've fired up the tiki torches, fire up your party guests with this awesome set of Tiki Mugs. Each one has the character and charm of whimsical island sentinels ready to guard your good time. Fill these cool mugs with rum, mai tais or pina coladas and everyone will be wearing grass skits before you know it!

Combine the rums, pineapple juice, lime juice, grenadine, orange curacao, and ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a glass and garnish with a fruit stick and mint sprig.

Jamaican Float

Fill a shaker three quarters full with ice cubes. Add the sparkling water, lime juice, and simple syrup. Shake gently and strain into a glass. Float the rum on top and garnish with the maraschino cherry.

Kamaaina

Combine the lemon lime soda, gin, coconut syrup, triple sec, lemon juice, and ice cubes in a blender and pulse for a few seconds, just until combined. Pour into a glass and garnish with a fruit stick and a mint sprig.

Rangoon Ruby

Fill a glass with ice cubes. Add the vodka, cranberry juice, and lime juice. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half, mint sprig, and fruit stick.

Pogo Stick

Combine the gin, juices and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a glass and add ice cubes to fill. Garnish with the mint sprig and rock candy stick.

Reserve one of the peach quarters. Combine the remaining three peach quarters, rum, orange juice, coconut syrup, peach liqueur, and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into the glass and add ice cubes to fill. Garnish with the remaining peach quarter, skewered on a cocktail pick, and the mint sprig. Dust with grated nutmeg.

Tiki Mugs Happy Winner Tiki Gods Set of 4 Ceramic Vintage Style

Includes Four Ceramic Mugs - 2 Happy Tiki, 2 Winner Tiki

Made of Ceramic

Dishwasher Safe

Each Holds 10 oz. and Measures 3W x 6H Inches

Handcrafted - Subtle Differences in Glaze or Color May Occur

Four classic ceramic tiki mugs with 50s Hawaiian look. These restaurant quality mugs sport a glossy glazed finish and are dishwasher safe. Fun, Polynesian tiki god theme that fits right in with your tiki bar decor. Great for all your tropical drinks! Each mug is 3"W x 6".

Outrigger Tiara

Combine the rums, orange juice, lemon juice, grenadine, curacao, and 1 1/2 cups crushed ice in a blendeer and pulse for a few seconds, just until combined. Pour into a glass and add ice cubes to fill. Garnish with the gardenia.

Munich Sour

Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon over the ice and drop the rind into the shaker. Add the brandy, simple syrup, and orgeat syrup and shake. Pour into a glass without straining. Garnish with the squeezed orange rind and the mint sprig.

Molokai Mike

Combine the silver rum, orange juuice. lemon juice, brandy, orgeat syrup, and 1/2 cup crushed ice in a blender and pulse for 1 to 2 seconds, just until blended. Pour into a glass. Combine the gold rum, grenadine, and 1 cup crushed ice in the blender and blend until smooth, about 15 seconds. Gently pour over the mixture in the glass.

London Sour

Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon half over the ice and drop the rind into the shaker. Add the scotch, orgeat syrup, and simple syrup. Shake and pour into the glass without straining. Garnish with the squeezed orange rind and mint sprig.

Rhum Cosmo

Shake the rum, pineappple juice, lime juice, simple syrup, and crushed ice in a cocktail shaker and pour into a double old fashioned glass without straining. Garnish with a pineapple spear and mint sprig.

Shark's Tooth

Fill a highball glass with ice cubes. Add the rum, lemon juice, lime juice,simple syrup, and grenadine. Stir well. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half.

Tabu

Combine the pineapple juice, rum, vodka, lemon juice, simple syrup, and crushed ice in a blender and pulse for a few seconds, just until combined. Pour into a mug and garnish with a fruit stick and mint sprig.

Tiki Bowl

Combine the rums, brandy, orange juice, lemon juice, orgeat syrup, and crushed ice in a blendr and spulse for a few seconds, just until uniformly combined. Pour into a scorpion bowl and ice cubes to fill. garnish with a gardenia.

Combine the Navy Grog Mix, orange juice, lemon juice, rums, grenadine, and crushed ice in a blender, and pulse for a few seconds, just until uniformly combined. Pour into a glass and add ice cubes to fill. Garnish with the garnedia with a dash of orange flower water sprinkled on top.

Tonga Punch

Combine the rim, orange juice, lemon juice, orange curacao, lime juice, grandine, and crushed ice in a blender and pulse for a few seconds just until uniformly combined. Pour into a highball glass and garnish with a mint sprig.

Blend the orange juice, rum, vermouth, lemon juice, lime juice, grenadine, creme de cacao, curacao, and crushed ice in a blender until smooth, about 15 seconds, Pour into a glass and garnish with the squeezed lime halt and mint sprig.

Combine the rum, grapefruit juice, pineapple juice, Falernum, lemon juice, and crushed ice in a blender and pulse for a few seconds, just until combined. Pour into a glass and garnish with the rock candy and mint sprig.

White Witch

Fill a highball glass with ice cubes. Add the rum, creme de cacao, Cointreau, and lime juice. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half and sugared mint sprig.

Portrait Tiki Mugs Set

Includes Big Tap-Ru, Hula-Hiki and Hypnotiki Mugs

Made of Ceramic

Hand Painted

Mugs Measure 6 Inches Tall

Tropical islands aren't only great vacation spots, but places of mystery and strange spirits. We've got three unusual apparitions who've come to ensure your tiki party is as cool as can be. Why, is that the rum you're feeling or Hypnotiki's mesmerizing gaze? Either way, you're guaranteed to have a fun time with this cool mug set!

Planter's Punch

Pour rum, grenadine, lime and lemon juice, in a mixing glass with large pieces of ice. Add sugar. Stir thorougly and pour into 12-ounce glass filled with cracked ice; fill rest of glass with charged water

Fish House Punch

Slack sugar in punch bowl; when completely dissoved add lemon juice and let stand. Combine rest of ingredients and let stand in separate container. Two hours before serving time, combine lemon juice mixture and liquor in punch bowl with large cake of ice and let chill to acquire proper dilution. In winter, when ice melts slowly, more water may be used, but in warm weather the melting ice will dilute the mixture sufficently.

Put ingredients in a large mixing blass with a large piece of ice; stir well and pour over cracked ice ina 14-ounce chimney glass. This drink may also be made in large quantities for use in punch bowls. Oh-ho, what a party that'll be! Personally, I think it's too damn strong but people seem to like it that way.

Mahukona

Fill 10-ounce glass with shaved ice; add two dashes of bitters. Shake rest of ingredients and pour over shaved ice. Insert bar spoon without stirring so bitters are not completely mixed in drink. Decorate with maraschino cherry.

Add liquid ingredients to crushed ice in shaker. Cut limes in half and squeeze into shaker, dropping in the shells; add sugar. Shake well; pour the whole mess into a 12-ounce chimney glass; fill rest of glass with charged water and decorate with fruit.

Make a paste of the mustard, paprika, salt and wine. Cut the chicken into serving pieces, and coat with the paste.

Melt butter in a roasting pan with a tight fitting cover. Turn the chicken into the butter, then sprinkle with bread crumbs. Place a cover on the pan, and place it in a 325 degree oven. Bake for an hour. Serves 4.

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, powdered sugar, and granulated sugar on low speed. Add the egg and vanilla and beat on high speed for 2 minutes. Reduce the speed and slowly add the flour until the dough begins to come together in walnut sized clumps. Turn the dough out onto a work surface and lightly knead it together. Shape the dough into a disk and wrap in plastic wrap, refrigerate until firm, at least 30 minutes.

Unwrap the dough and set it on a lightly floured work surface. Using a floured rolling pin roll the dough into a circle 12 to 13 inches in diameter. Keep turning the dough one eightth turn as you roll, to maintain the circular shape. If the dough begins to stick, dust the work surface with a little more flour. Transfer the dough to a 10 inch tart pan with a removable bottom. Fold any overhang back into the pan to form a strong rim. Prick the bottom in several places with a fark. Place the tart in the freezer for 30 minutes before baking.

Prehat the oven to 375 degrees. Remove that tart shell from the freezer and set it on a sturdy baking sheet. Line the dough with parchment paper and fill with uncooked rice, dried beans, or pie weights. Bake until the edges are just beginning to color, about 15 minutes. Remove the parchment paper and weights carefully and return the tart shell to the oven. Bake until the shell is lightly golden, about 10 minutes. Transfer to a wire rack and cool to room temperature.

To make the nut layer, in a small, heavy saucepan, melt the butter over medium heat. Add the sugar and cook, stirring, until the sugar has dissolved. In crease the heat and cook to a medium, golden caramel color, about 3 minutes. Remove the pan from the heat and add the nuts, coconut, and cream, stirring to coat the nuts. Pour the mixture into the tart shell.

To make the chocolate layer, in a small saucepan, combine the cream and the sour cream. Bring to a boil over medium heat. In a small bowl, whisk together the eggs and cornstarch. Pour half the cream into the egg mixture, whisking until smooth.

Return the egg mixture to the pan and cook, stirring, until the mixture thickens and coats the back of a wooden spoon, about 2 minutes. Take care not to the the custard boil or it will curdle. Remove the pan from the heat, immediately add the chocolate and stir until it has completely melted and is smooth. Carefully spoon the chocolate custard over the nut layer in the tart shell, beginning around the outside rim and working toward the center, smooth the top with a spatula. Chill the tart until the chocolate is set, about 2 hours.